You are here: Home / Book and Report Series / IARC Monographs on the Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) Processed meat refers to meat that has been transformed through salting. And it has classified red meat as a probable carcinogen, something that IARC published its report online October 26, in The Lancet. Eat less meat, more fish! According to a press release by the International Agency for Research on Cancer (IARC), a recent study confirms earlier reports that.
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WHO | Eat less meat, more fish!
Avoiding tobaccogetting to and staying at a healthy weightgetting regular physical activityand limiting alcohol can who report on meat help people lower their risk of getting many types of cancer.
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Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing.
Although our estimate that one-quarter of the population eat 50 grams of processed meat daily is not likely to be correct, changing this proportion does not have much effect on the two absolute risks.
Of course, this who report on meat calculation assumes everything else is equal; that people who eat processed meat differ in no other ways that affect risk of bowel cancer from those who do not.
Eat less meat, more fish!
But we know many factors contribute to risk of bowel cancer — being overweight, alcohol consumption, being physically inactive and family history, to name a few.
With so many variables driving risk, it is clear no two people are likely to have exactly the same risk profile. Those who eat the lowest amount of processed meat are likely to have a lower lifetime risk than the rest of the population about 56 cases per 1, low meat-eaters.
Chance, bias, and confounding could not be ruled out…for the data on red meat consumption, since who report on meat clear association was seen in several of the high quality studies and residual confounding from other diet and lifestyle risk is difficult to exclude.
The Working Group concluded that there is limited evidence in human beings for the carcinogenicity of the consumption of red meat.
Examples of processed meat include hot dogs frankfurtersham, sausages, corned beef, and biltong or beef jerky as well as canned meat and meat-based preparations and sauces. Why did IARC choose to evaluate red meat and processed meat? An international advisory committee that met in recommended red meat and processed meat as high priorities for evaluation by the IARC Monographs Programme.
Who report on meat recommendation was based on who report on meat studies suggesting that small increases in the risk of several cancers may be associated with high consumption of red meat or processed meat.
Although these risks are small, they could be important for who report on meat health because many people worldwide eat meat and meat consumption is increasing in low- and middle-income countries.
Although some health agencies already recommend limiting intake of meat, these recommendations are aimed mostly at reducing the risk of other diseases.
Meat, fish & dairy
With this in mind, it was important for IARC to provide authoritative scientific evidence on the cancer risks associated with eating red meat and processed meat. Do methods of cooking meat change the risk? High-temperature cooking who report on meat generate compounds that may contribute to carcinogenic risk, but their role is not yet fully understood.
Who report on meat are the safest methods of cooking meat e. Cooking at high temperatures or with the food in direct contact with a flame or a hot surface, as in barbecuing or pan-frying, produces more of certain types of carcinogenic chemicals such as polycyclic aromatic hydrocarbons and heterocyclic aromatic amines.
However, there were not enough data for the IARC Working Group to reach a conclusion about whether the way meat is cooked affects the risk of cancer. Is eating raw meat safer?
World Health Organization Says Processed Meat Causes Cancer
There were no data to address this question in relation to cancer risk. However, the separate question of risk of infection from consumption of raw meat needs to be kept who report on meat mind.
Dairy and cancer Observed inverse associations between intake of dairy products and who report on meat cancer development have been largely attributed to their high calcium content.
In addition to calcium, lactic acid-producing bacteria may also protect against colorectal cancer, while the casein and lactose in milk may increase calcium bioavailability.
Other nutrients or bioactive constituents in dairy products, such as lactoferrin, vitamin D from fortified dairy products or the short-chain fatty acid butyrate may also impart some who report on meat functions against colorectal cancer, but these require much better elucidation. The CUP Panel concluded that the evidence was generally consistent for dairy products, milk, cheese and dietary calcium, and showed a decreased risk of colorectal cancer with higher consumption.